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A white casserole dish filled with French onion chicken. The dish features melted cheese and caramelized onions, with herbs sprinkled on top. A spoon lifts a portion, showcasing the cheese pull.

Chicken and French Onion Soup Casserole

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Chicken and French Onion Soup Casserole is a savory, cheesy dish that’s easy to prepare and perfect for family dinners or casual hosting. Made with caramelized onions, provolone, and tender chicken thighs, this one-pan bake delivers comforting flavor with minimal prep. Enjoy it at your next gathering to create warm, meaningful moments around the table.
Course Dinner
Cuisine American, French
Keyword cheesy, family-friendly, one-pan, savory
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 695
Author Gina Dickson

Ingredients

  • 2 large onions thinly sliced - about 4 cups of sliced onions
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth divided
  • 2 teaspoons minced garlic
  • 10.5 ounces French onion soup can
  • 3 ½ pounds chicken thighs boneless, skinless
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon poultry seasoning
  • ½ teaspoon red pepper flakes optional
  • 6 slices provolone cheese
  • Fresh chopped parsley for garnish

Instructions

Preheat & Prep

  • Preheat the oven to 375°F.
  • Lightly grease a 9×12-inch baking dish and set aside.

Caramelize Onions

  • Melt butter in a large skillet over medium-high heat.
  • Add onions, and season with salt and black pepper. Cook for 5-8 minutes until softened.
    A red-handled skillet filled with sautéed onion slices, lightly browned, sitting on a white surface.
  • Lower heat to medium-low and continue cooking, stirring occasionally, until onions caramelize (about 15 minutes).
  • Pour in ½ cup beef broth to deglaze the pan, stirring to scrape up browned bits.

Add Garlic & Soup

  • Stir in minced garlic and cook for 1 minute. Then, add the French onion soup and remaining ½ cup beef broth. Simmer for 2-3 minutes, then remove from heat.
    A skillet filled with caramelized onions and sauce, being stirred with a white spatula. The onions are sliced and submerged in a brown liquid. The skillet has a red handle and rests on a white background.

Season Chicken

  • Mix garlic powder, oregano, red pepper flakes (if using), and poultry seasoning in a small bowl.
  • Season both sides of chicken thighs with the seasoning mix. Arrange them in the prepared baking dish.
    Raw, seasoned chicken thighs are arranged in a white oblong baking dish on a light surface. The chicken is dusted with spices, ready for cooking.

Assemble & Bake

  • Pour the onion and soup mixture evenly over the chicken.
    A rectangular white dish filled with sliced onions in a dark liquid, possibly sauce or marinade. The dish shows a variety of onion textures and shades, from translucent to lightly browned.
  • Bake uncovered for 25 minutes.

Add Cheese

  • After 25 minutes, remove the dish from the oven. Carefully take out about 1 cup of onions.
  • Top each chicken thigh with a slice of provolone cheese.
    A casserole dish filled with a baked dish topped with melted cheese, placed on a wooden board. A small bowl with caramelized onions and tongs is beside it on a white surface.
  • Bake for another 5 - 8 minutes, or until the cheese is melted and bubbly.

Garnish & Serve

  • Remove from oven and top cheese with the cooked onions as a garnish.
  • Sprinkle with fresh parsley and serve with mashed potatoes, or rice.

Notes

Gina’s Quick Tips Before You Get Started

Important Prep Tips Before Starting the Recipe:
  • Let the cheese and chicken sit at room temperature for 15 minutes before baking.
  • Slice onions in advance to save time, and store them in a sealed container in the fridge.
  • A large skillet and a 9x13 baking dish are essential for browning onions and baking evenly.
Common Mistakes When Making This Recipe:
  • Don’t rush the onions—caramelizing slowly brings out the best flavor.
  • Be sure to season the chicken thoroughly before baking so every bite is well-balanced.

Storage and Reheating Instructions

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze in a sealed freezer container for up to 2 months. Thaw overnight in the fridge before reheating. 
  • Reheat in the oven at 325°F or microwave until warmed through. Add broth if it thickens too much.

Nutrition

Serving: 1serving | Calories: 695kcal | Carbohydrates: 10g | Protein: 50g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 275mg | Sodium: 951mg | Potassium: 911mg | Fiber: 2g | Sugar: 4g | Vitamin A: 443IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 2mg
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